🐚 Pan-Seared Scallops with Lemon Butter Sauce

⏱ Time

Prep: 10 minutes
Cook: 6–8 minutes
Serves: 2–3

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🛒 Ingredients

• 10–12 large sea scallops (dry-packed preferred)

• Salt & freshly cracked black pepper

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

🍋 Lemon Butter Sauce

• 3 tablespoons butter

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 small garlic clove, minced

• 1 tablespoon white wine (optional)

• Fresh thyme or parsley

• Pinch red pepper flakes (optional)

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👩‍🍳 Instructions

1️⃣ Prep the Scallops

• Pat scallops very dry (crucial for a good sear).

• Remove side muscle if attached.

• Season lightly with salt and pepper.

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2️⃣ Sear

• Heat oil in a heavy skillet (cast iron works best) over medium-high.

• Once hot, add scallops spaced apart.

• Sear 2–3 minutes per side without moving them.

• They should form a deep golden crust.

Remove from pan and set aside.

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3️⃣ Make Lemon Butter Sauce

• Lower heat to medium.

• Add butter and garlic; sauté 30 seconds.

• Add wine (if using) and let reduce slightly.

• Stir in lemon juice, zest, and a pinch of salt.

• Simmer 1–2 minutes until slightly thickened.

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4️⃣ Finish

Return scallops briefly to pan (30 seconds).
Spoon sauce over them.

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🍽 Serve With

• Creamy risotto

• Garlic mashed potatoes

• Asparagus or green beans

• Light arugula salad

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🔥 Pro Tips

• Do not overcrowd the pan.

• If scallops release liquid, pan isn’t hot enough.

• Internal temp should be about 115–120°F (slightly translucent center).

• For extra flavor, finish with a knob of cold butter for glossy sauce.